Crustless Quiche with Roasted Peppers ♥

Crustless Quiche with Roasted Peppers
Today's vegetarian quiche recipe: A crustless quiche, makes up in minutes. It has a "secret" ingredient, whipped cottage cheese which adds body and protein. Low carb. Moist and cheesy but Weight Watchers? Just 3 points!

My best Christmas present to myself? Food magazine subscriptions, three to be exact, re-subscriptions in fact. Bon Appetit. Cook's Illustrated. But the surprise favorite is Vegetarian Times, which I subscribed to many years ago when I wasn't eating meat (Note to Vegetarians).

But back then, Vegetarian Times was a little dusty and hippy-dippy for my taste. My memory is that the recipes required too-regular trips to a low-turnover natural food store; were too laden with fat and especially cheese; and just didn't appeal to my just-emerging affinity to fresh, seasonal food.

In 2012? Without question, I love Vegetarian Times. Love it. Real food. Easy ingredients. Nutrition info, people! Mostly main dishes, just a few sweets. Lots of vegetables. Lots of tips. Each issue shows a shortlist of staff favorites, that's where I start and that's where I found today's quiche recipe. (And for anyone who might wonder, this is NOT paid advertising. It's just me, sharing a happy discovery.)

Is anyone else a former (or future?!!) Vegetarian Times subscriber? What's your take on the magazine? What's your favorite magazine for everyday healthy meatless-meal inspiration?

But wait - the recipe! I think you'll love this one, I know I did. It strikes me as totally adaptable, with the "bones" of eggs and whipped cottage cheese. But let's take note, too, how a recipe for quiche can be so low in calories and yet still taste so good.

No crust, lots of calories saved there. Time too.
Just six eggs split eight ways.
Lots of vegetables, adding texture and volume, sautéed in water, not oil.
Cheesiness - this is not-to-be-skipped in a quiche, yes? Cheese comes from three sources, the whipped cottage cheese and the two cheeses.
Flavor - this recipe doesn't skimp on flavor, the peppers have their slightly wet and vinegary essence, the sharpness of the feta cheese comes through.

RECIPE for CRUSTLESS QUICHE with ROASTED PEPPERS

Hands-on time: 30 minutes
Time to table: 1-1/4 hours
Serves 8

1/4 cup water
1 onion, chopped fine
1 bulb fennel, chopped fine
2 cloves garlic, minced
2 large roasted peppers from a jar, drained, patted dry and chopped

6 large eggs, whisked
1 cup 1% cottage cheese, pureed until smooth in a small food processor (see TIPS)
4 ounces grated cheese - I used half low-fat mozzarella and half feta

Preheat oven to 350F. Lightly spray a quiche pan or pie plate.

In a large skillet, heat the water on MEDIUM. Add the onion, fennel and garlic, cook until soft, stirring often. Stir in roasted peppers.

In a large bowl, combine the eggs, whipped cottage cheese and cheese. Stir in sautéed vegetables.

Transfer into quiche pan, bake for 35 - 45 minutes, until center is set and top is golden brown. (Mine was a little underdone, I took it out at 30 minutes.) Let rest 5 - 10 minutes, then cut into slices and serve.

LEFTOVER REPORT Reheats beautifully.

ALANNA's TIPS & KITCHEN NOTES
The inspiring recipe called for "whipped cottage cheese" (apparently there's a product like that sold in some stores) and it was a breeze to whip my own. I think that an immersion blender might do the same trick, whisking the eggs and cottage cheese together and saving a few dishes.
I made a quick half-recipe in a small cast-iron skillet for breakfast one morning, using sautéed bell peppers. It was okay-good, that slight piquancy from jars of roasted peppers adds something.



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© Copyright Kitchen Parade 2012


13 comments:

Yes! I love Vegetarian Times. As a former meat-eating, Southern girl, it was hard to come up with healthy meal ideas that didn't involve meat. Growing up, I loved (and still do) everything fried! This magazine provides lots of "inspiration recipes." For example, last night I made a quiche with whatever I had on hand (sun dried tomatoes and spinach). Thanks for always alerting us to healthy alternatives!

I just love your recipes, and I appreciate the fact that you include the WW Points.

I also subscribe to several foodie magazines but I particularly enjoy Eating Well. Their recipes offer great ingredient and nutritional variety and most ingredients are easily available. They are also generally lower fat and lower calorie and each one offers nutritional counts. Plus there is the bonus of recommendations for special diet considerations, such as heart healthy, diabetic, vegetarian, gluten free and a host of others.

I've been getting Veggie Times for years. I agree. They have gotten better--I use many recipes from it. I used to get Cook's Illustrated and I do love it, but I found that it was too "meaty" for me.

Crustless Quiche--mmmm, looks good!

I like vegetarian times- not a subscriber but I routinely check out back issues from the library. But my vegetarian recipe inspiration mostly comes from (where else but) food blogs!

I've been wanting a crustless quiche recipe, so I was so happy to see this.

The recipe says to cook until set. Does the old "knife comes out clean" test work on this?

If you're not paranoid about calories, do you think that really sauteeing the vegs would work too?

Catholic Bibliophagist ~ Ah good, I love to make you and others happy! :-)

I think that yes, the "knife comes out clean" test would work but I skipped it and hmm, maybe the quiche is maybe a little shallow to for the knife to go deep anyway.

As for really sautéing the vegetables in oil or butter, go for it. Or save the calories for a muffin!

This sounds delicious. I use cottage cheese a lot in egg dishes and usually just rinse it and use the curds whole.

Kalyn ~ Ha, interesting, what's the purpose of rinsing the cottage cheese, just to let off liquid?

I quite like the curds in a cottage cheese, so tempted now to make this twice - once pureed and whipped, and then simply mixed with whisked eggs..

Fun recipe! I've made crustless quiches before, but it's been ages. I'm guessing the purpose of whipping cottage cheese is so it breaks down easier in cooking? It sounds like it's the milk substitute for making the custard - but with more flavor. Anyway, thanks for this.

I do love Vegetarian Times now, and had the same experience with them not being so great when I was a true vegetarian and first subscribed. I find myself making 2-4 recipes from each issue now, whereas before they just piled up and I didn't really use them.

Hi, You asked if any of us were former readers of Vegetarian Times. I am. Subscribed for several years mainly because my daughter is a vegetarian and I needed recipes for when she joined us for dinner and we wanted to cut back on the amount of red meat we were eating. I found the recipes called for many ingredients I didn’t usually have on hand and were a little more complicated than I wanted to make. However, on your recommendation I will pick up a copy and see if I like it any better now. Thanks for the info.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna